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CINNAMON APPLE FILO PASTRIES<br />
6 sheets filo pastry*<br />
25g unsalted butter, melted<br />
2 Granny Smith apples, cored, peeled, halved and thinly sliced<br />
2 tbsp caster sugar<br />
½ tsp cinnamon<br />
1. Lay a sheet of filo pastry on the work surface, brush it with a little of the melted butter, then lay<br />
another sheet on top. Continue brushing with butter and layering until all six filo sheets are<br />
stacked on top of each other.<br />
2. Using a 12cm / 4½in saucer as a guide, cut out four pastry rounds with a sharp knife.<br />
3. Brush each pastry round with the remaining butter and place them on baking paper.<br />
4. Arrange the apple slices on the pastry rounds, fanning them out from the centre. Dust with<br />
sugar and cinnamon.<br />
5. Bake in the <strong>Nu</strong><strong>Wave</strong> oven on 10cm rack, level 10 for 12 minutes, or until the pastry is golden<br />
and the apples are tender.<br />
6. Serve with icecream or cream as desired.<br />
*Allow filo pastry to sit in packet at room temperature for 2 hours before handling – otherwise<br />
the pastry will crack and break where there are chilled bits!<br />
This sensational recipe comes from Tina in Ballina and I would like to thank Tina for sharing this taste sensation<br />
with us!<br />
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